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Meh. A lot of work (two hours) for a pretty tasty samosa, but nothing more. We wouldn't make this again. It wasn't special. I want something to be delicious if it's going to take two hours.

Bonacker
from Nova Scotia
/ 01.05.2014

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Fabulous recipe! Flavorful, light, and satisfying-- even my carnivore husband couldn't stop raving about it! My best cooking utensils are in storage until we complete our move, so I had to improvise, and chopped everything for the chutney so it ended up thick and chunky, but it, too, had a fascinating and exotic flavor! Overall, a big hit here!

Winddancer
from New Braunfels, TX
/ 08.05.2013

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With a tiny bit of advance preparation, this dish is easy and quick. There is no need to dice the potatoes. Cut into large chunks and steam (or boil) until done the night before, then refrigerate. Prepare and add the chilies and ginger while cooking the onions, then mash the potatoes with the greens and add to the soft onion mix.

veggielord
/ 09.13.2012

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I quadrupled this recipe for a party of 30 I threw.
If you do not have serious knife-skills, a Robocoup, or some kind of Popeil device, do not attempt this dish as it is extremely labor-intensive. I did 20 potatoes' worth of 1/4" dice. And it is imperative you have an even dice, not only for mouth-fee, but cooking.
Also, if you are in a rush or you are having phyllo problems, I'd suggest cutting the phyllo into maybe 2" squares and just making a little purse and bake them. Beggar's Purses we used to call them.
It is imperative this is served with mint chutney. Which the mix is flavorful, you need to garnish to make it complete. I think that is why people complained about the blandness.
I probably would not make this again, as it is work. However, it got raves.

Porkcfish
from Syracuse, NY
/ 06.14.2010

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I worked for 3 hours, and was so
disappointed in the final product that
I dumped it. There was remarkably
little taste considering the intersting
ingredients.

RonMidwife
from Stratford, CT
/ 10.05.2009

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I thought these were very good, but they took a long time (3 hours). While I don't mind a long recipe, the results doesn't seem to merit the investment. I also made the chutney--while it was tasty, I thought the samosas could stand alone. Also, for those who thought the filling was bland, be sure to salt it.

A Cook
from Arlington, VA
/ 06.16.2008

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This does take time but it is still very easy. Don't expect a traditional samosa with the fried and thicker dough, but they are surprisingly delicious because they are fragrant and light. Definitely make sure to make the potatoes cubed small enough. Also, I made it with peas vs spinach, which to me is more typical of a samosa. They came out great without any other change in the ingredients. I made the mint/cilantro chutney which was excellent. Do not overgrease the pan- just barely touch it or the bottoms will get soggy.

A Cook
from NYC
/ 07.29.2007

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Much easier to prepare than the typical deep-fried samosa recipes I'm used to. Can't see how you can really serve this dish without the accompaniment of the mint chutney. Even without meat in the ingredients, came out suprisingly savory and satisfying.

gregfelice
/ 12.04.2006

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I don't think I'll make these again; I didn't scrimp on any of the spices but the filling was decidedly ho-hum. Maybe peas and some sort of cheese would wake these up?

A Cook
from Brooklyn, NY
/ 07.19.2006

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To my horror I realised the grocery store didn't have filo dough after I had made the chutney and the filling. I made it with short crust pastry dough instead, brushed with egg and baked for about 35 minutes and they were delicious. Although the mint sauce (don't know why they call it chutney, it's really a raita) tasted a little grainy by itself, when eaten with the samosas it was wonderful--I recommend it.